There are great home cooks and there are great chefs. I want to provide insight into a chefs way of thinking through a recipe, while still making it practical for home cooks. It is really neat I think, to see how a chef looks to pull all the flavors out of foods to make them sing. Usually, it is the ingredients and time that are the differences between home cooks and chefs. See what you think. Here is the first in a series.
Cilantro, Ginger, Citrus Vinaigrette
serves 4
Home Cook Chef
2 tbl sugar 2 tbl sugar
zest of 1 lime 4 kaffir lime leaves (deeper flavor when heated and steeped in syrup)
2 tbl fresh lime juice 2 tbl fresh lime juice
1/2 c chopped fresh ginger 1/2 c chopped fresh ginger
2/3 c olive oil 2/3 c extra virgin olive oil (grassy French EVOO-Castelas)
1/4 cup rice wine vinegar 1/4 c citron vinegar (unbelievable citron vinegar-Montegottero)
1/4 c light soy 1/4 c light soy (only Kikkoman or aged soy please)
1/4 cup chopped fresh cilantro 1/4 c chopped fresh cilantro
Most home cooks (and maybe some chefs) would probably make a "classical" vinaigrette. Combine all ingredients except olive oil. Then slowly whisk in the oil to create a dressing. That will work, but here is a chefs process.
Heat sugar, lime leaf, and lime juice in small sauce pan. Bring to medium high and boil for a few minutes. Remove from heat and allow to cool. Strain and reserve. Put ginger and oil in blender and puree to smooth paste. Transfer to mixing bowl and add vinegar, soy sauce, reserved lime syrup,and cilantro. Chill. Whisk just before serving.
Now back to the home cook. What are you going to do with it? Salad of course! Thats great. But here are a few suggestions from the chef. Lightly cooked or raw fish, chicken, or even...a salad! Enjoy
